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Rhenish Döppekooche | Crispy Potato Casserole
(0)
100 min
Masterpiece
Knuspr-Küche
Rheinischer Döppekooche ist ein herzhafter Kartoffelauflauf-Klassiker aus dem Rheinland. Aus frisch geriebenen Kartoffeln, würzigem Speck, herzhaften Mettwürstchen und feinen Zwiebeln entsteht im Ofen ein unvergleichlich saftiger Auflauf mit wunderbar goldbrauner, knuspriger Kruste.
Ingredients
Preparation method
Preparation & dough
Preheat the oven to 200 °C top/bottom heat. Grease a heavy roaster or baking dish thoroughly with a little sunflower oil.
Finely chop the onions. Slice the Mettwurst sausages thinly and dice about two-thirds of the bacon. Set aside the remaining bacon strips for the crispy crust.
In a pan with 1 tbsp of sunflower oil, fry the diced onions, Mettwurst slices, and diced bacon for about 4–5 minutes until golden brown. Then allow to cool briefly.
Chef's tip
For an extra crispy crust, the casserole can be baked using the grill function for the last 5–10 minutes.
Rhenish Döppekooche tastes best served traditionally with a dollop of applesauce or a fresh green salad.
35 min
Under an hour
